Tag: cooking

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Generous neighbors

Our neighbors have a crabapple tree that is loaded with fruit, and offered us as many as we can pick.
Yesterday, with the Chef and Paula and me, that was about 50 pounds.
Paula and the Chef cut off the blossom ends and boiled them. More updates as they occur!
The Chef made tiny adorable ham croissants with lemon garlic aioli for dinner. Swiss chard (Fordham giant variety) from the garden is the green.
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Saturday butter beans

We did more fall garden clean up on Saturday. Look at the size of the roots on this Peruvian ground cherry!!
Neat clouds.
The Lima bean vines were dead but still had some green pods, so we asked The Chef to attempt butter beans. He also added a few slices of jalapeƱo.
Some drier limas that still need drying but weren’t green enough for the butter beans.
Yum! Thanksgiving leftovers with butter beans.
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Tuesday evening

A milkweed beetle!! Very exciting! It’s sitting on a tepary bean though, silly friend.
Salvia greggii are doing amazing right now.
“landlocked gumbo” says the Chef. Okra, mini bell pepper, tam jalapeƱo pepper, and moss curled parsley all from garden.
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Afternoon harvest and repotting

Buckwheat is blooming.
Peruvian ground cherries are having a few potential fruits!
Paula and I repotted all the winter babies.
More babies.
The Missouri Yellow Watermelon weighs almost 12 lbs!
It’s so ripe that when I started to slice, it cracked open more on its own.
It was very tasty and sweet and crisp.
In the evening, I sliced some peppers for freezing. Green ones are jalapeƱos from our garden and red ones are serranos from a friend.
I made a small batch of salsa verde. Too little to can, so I froze it.
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Fancy, that’ll teach me (Wednesday dinner)

Course 1: garlic lemon aioli with rolled prosciutto, atop bacon fat flatbread, on a bed of radicchio, drizzled with goji tomatillo (garden) syrup, topped with Leonberger cheese, and garnished with a mini bell pepper slice (garden) and white currant tomatoes (garden).
Course 2: venison bone broth made with carrots, celery, parsley (garden), with chopped onions (last of garden) and pearled barley, garnished with mini bell peppers (garden) and served with the bacon fat flatbread.
Course 3: braised venison shoulder seasoned with rosemary (garden), shiitake mushroom, serrano peppers (a friend’s garden), and onion (garden). Plated with radicchio, garlic lemon aioli, sliced tomatoes (garden), and a sea of goji tomatillo (garden) syrup.
In lieu of pictures of course 4 (fresh vanilla bean frozen custard a la Paula), here is the dog hoping for course 3. We ate the ice cream and didn’t take a picture. šŸ˜Ž